Catering Manager

Location: New Orleans

Job summary  The Catering Manager is responsible for selling, detailing, and servicing banquet and catering events (food, beverage, room rental, and audio visual) to achieve assigned revenue goals. This role focuses on building client relationships, executing successful events, and ensuring a high level of customer satisfaction.

Minimum requirements  Education  
• Bachelor’s Degree or equivalent industry experience.

Experience  
• Minimum 2–3 years in catering sales or conference services with demonstrated knowledge of food and beverage and meeting room setup.

Skills and knowledge  
• Must be able to read, write, and understand English.  
• Excellent verbal and written communication skills, including participation in client meetings and presentations.  
• Strong negotiation skills and ability to cultivate leads, build relationships, and support financial expectations.  
• Strong experience in the booking and execution of high-end social events, including:  
• Galas  
• Wedding ceremonies and receptions  
• Rehearsal dinners  
• Bar/Bat Mitzvahs  
• Birthday and anniversary parties  
• Strong organizational skills with the ability to handle multiple tasks in a fast-paced environment.  
• Working knowledge of all aspects of banquets, catering, and conference services.  
• Knowledge of creative and profitable menu development in partnership with culinary and F&B teams.  
• Strong computer skills, including Microsoft Office and hotel sales/catering systems such as Delphi, Envision, or similar platforms.  
• Understanding of basic budgetary and fiscal responsibility as it relates to individual events.  
• Knowledge of operational areas of the property as they relate to events.  
• Strong desire to deliver high-quality customer service.  
• Detail-oriented and organized with a focus on accuracy and efficiency.  
• Good time management and organizational skills.  
• Understanding of pace and productivity reporting as it pertains to personal booking goals.  
• Envision knowledge is highly preferred, but not required.  Job duties  
• Solicit, book, and service catering events to achieve assigned food, beverage, and room rental revenue goals.  
• Prepare professional and timely correspondence, proposals, contracts, and follow-up for all assigned accounts.  
• Maintain accurate and up-to-date event details, including Banquet Event Orders (BEOs) and group resumes.  
• Collaborate with the Director of Sales on booking strategies for assigned market segments.  
• Work closely with the Executive Chef and Food and Beverage team to:  
• Ensure menus are appropriate for the group and aligned with brand and property standards.  
• Communicate event details and special requests clearly and accurately.  
• Attend pre-convention and pre-event meetings as needed to review details and ensure smooth execution.  
• Carefully review catering contracts and BEOs to ensure accuracy and alignment with agreed-upon terms.  
• Monitor competitive sets for catering trends, products, services, and pricing, and share findings with leadership.  
• Maximize room rental and audio-visual revenues through effective selling and up-selling of services.  
• Actively participate in community and industry-related organizations as appropriate to generate leads.  
• Conduct sales calls to existing and potential accounts through:  
• In-person appointments  
• Telephone and email solicitations  
• Networking, trade shows, referrals, and other prospecting activities  
• Build and strengthen relationships with existing and new accounts to drive repeat and referral business.  
• Arrange and conduct site inspections and tours of the hotel for potential clients.  
• Maintain accurate sales records in the hotel sales system to ensure complete account and event history.  
• Respond to all sales inquiries within 24 business hours.  
• Execute and support the operational aspects of business booked, including:  
• Generating proposals  
• Drafting contracts  
• Preparing BEOs  
• Managing customer correspondence  
• Negotiate catering sales contracts within established guidelines.  
• Actively and creatively up-sell each catering event to maximize revenue and enhance the guest experience.  
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